marcus blackwell
Nashville,TN
Summary
Highly skilled Executive Sous Chef with experience in managing culinary teams, developing innovative menus, and ensuring top-quality dining experiences. Strengths include strong leadership skills, creativity in menu development, and proficiency in diverse cooking techniques. Noteworthy impact includes elevating restaurant reputation through culinary excellence and consistently meeting high standard of food safety and quality.
Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.
Overview
5
5
years of professional experience
Work History
Executive Sous Chef
##blackcamp
Clinton, , TN
05.2024 - Current
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Ensured compliance with local health department regulations by performing routine inspections.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed kitchen staff team and assigned tasks for various stages of food production.
Executive Sous Chef
Chef star catering llc
Nashville, TN
01.2020 - Current
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Ensured compliance with local health department regulations by performing routine inspections.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Prepared workstations with ingredients and tools to increase efficiency.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Performed financial analysis and recommended effective methods to cut costs.
Head Chef
Shuggah hi Cafe
Nashville, Tennessee
08.2023 - 02.2024
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Trained kitchen workers on culinary techniques.
- Established portion control guidelines to reduce waste and maximize profits.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Sous Chef
Adele's Nashville
Nashville, Tennessee
07.2022 - 08.2023
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Monitored food products, driving quality, freshness and integrity.
- Established standard procedures for plating presentations.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Sous Chef
Sadie's Nashville
Nashville, TN
09.2021 - 07.2022
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Collaborated with Executive Chef to create innovative dishes for special events.
Sous Chef
Anzie Blue
Nashville, Tennessee
04.2020 - 09.2021
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Collaborated with Executive Chef to create innovative dishes for special events.
Education
Associate of Arts - Culinary
Pensacola State College
Pensacola, FL05-1991
Skills
- Recipe creation
- Menu pricing
- Menu development
- Special event catering
- Food presentation
- Kitchen management
- Waste reduction
- Sanitation standards
- Allergy awareness
- Food preparation techniques
- Banquets and catering
- Food spoilage prevention
- Food plating and presentation
- Recipes and menu planning
- Signature dish creation
- Verbal and written communication
- ServSafe certification
- Fine-dining expertise
- Catering and events
- Customer service
- Strong work ethic
- Ingredients selection
Timeline
Executive Sous Chef
##blackcamp
05.2024 - Current
Head Chef
Shuggah hi Cafe
08.2023 - 02.2024
Sous Chef
Adele's Nashville
07.2022 - 08.2023
Sous Chef
Sadie's Nashville
09.2021 - 07.2022
Sous Chef
Anzie Blue
04.2020 - 09.2021
Executive Sous Chef
Chef star catering llc
01.2020 - Current
Associate of Arts - Culinary
Pensacola State College